Fricassee of Eel

Skin and clean some eels and cut off their heads ; chop them up into small pieces
and put into a fryingpan with sufficient white wine and water in equal parts to cover
;
season with mace, pepper, nutmeg, cloves, sweet herbs, allspice and salt according to
taste. Set the pan over a good fire and boil until the eels are quite tender, then put
them on a dish. Pound in a mortar two anchovies and add them to the liquor with a
little butter and yolks of eggs to thicken. Pour this over the fish, and serve.